Molten Chocolate Lava Cakes

Why You’ll Love This Recipe

Molten lava cakes combine the best of both worlds — a tender chocolate cake with a luxurious, flowing chocolate center. They look elegant, taste amazing, and come together in under 30 minutes with just a few ingredients. You don’t need any special equipment, and they can even be prepared ahead of time and baked fresh when needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semisweet or bittersweet chocolate
• Unsalted butter
• Eggs
• Egg yolks
• Granulated sugar
• All-purpose flour
• Vanilla extract
• Salt
• Optional: espresso powder (to deepen chocolate flavor)
• Butter and cocoa powder (for greasing ramekins)

Directions

1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
2. In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring until smooth.
3. Remove from heat and let cool slightly.
4. In a mixing bowl, beat the eggs, egg yolks, sugar, and vanilla until thick and pale, about 2–3 minutes.
5. Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly to combine.
6. Sift in the flour and salt, gently folding until just combined.
7. Divide the batter evenly among the prepared ramekins.
8. Place the ramekins on a baking sheet and bake for 12–14 minutes, or until the edges are set but the centers are soft and jiggly.
9. Let the cakes rest for 1 minute, then carefully invert each onto a plate.
10. Serve immediately, optionally topped with powdered sugar, whipped cream, ice cream, or fresh berries.

Servings and timing

This recipe makes 4 individual lava cakes.
Prep time: 10 minutes
Cook time: 12–14 minutes
Total time: 25 minutes

Variations

• Peanut Butter Lava Cake: Drop a spoonful of peanut butter into the center of each cake before baking.
• Salted Caramel Lava Cake: Add a teaspoon of thick caramel to the center before baking and sprinkle with sea salt.
• Mint Chocolate Version: Add a few drops of peppermint extract to the batter.
• Spicy Lava Cake: Add a pinch of cayenne pepper or chili powder for a bold, spicy kick.
• Gluten-Free Option: Substitute flour with a 1:1 gluten-free blend or almond flour.

Storage/Reheating

These cakes are best enjoyed fresh out of the oven for the molten center. However, you can store unbaked batter in greased ramekins, covered, in the refrigerator for up to 1 day. Let sit at room temperature for 20 minutes before baking.

If you’ve baked them already, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 20–30 seconds to soften the center again.

FAQs

What makes the center molten?

The short baking time leaves the center underbaked, resulting in a warm, gooey middle that flows when cut.

Can I make lava cakes ahead of time?

Yes, prepare the batter and pour it into ramekins, then refrigerate. Bake just before serving.

Can I freeze lava cakes?

Yes, you can freeze the batter in the ramekins. When ready to bake, add 1–2 extra minutes to the baking time (do not thaw first).

Do I need ramekins?

Ramekins work best, but you can also use a muffin tin or oven-safe cups. Adjust baking time as needed.

What kind of chocolate is best?

Use high-quality semisweet or bittersweet chocolate (60–70% cacao) for the richest flavor.

How do I know when they’re done?

The edges should be firm and the center should still look soft. Overbaking will cook the center completely, losing the lava effect.

Can I add flavors to the batter?

Absolutely. Espresso powder, orange zest, or liqueurs like Grand Marnier or Bailey’s add a flavorful twist.

Can I make this dairy-free?

Yes, use dairy-free chocolate and plant-based butter substitutes.

Is there a way to ensure they release cleanly from the ramekins?

Grease well with butter and dust with cocoa powder. Let cakes rest for 1 minute before inverting.

What can I serve with molten lava cakes?

Vanilla ice cream, whipped cream, berries, or a dusting of powdered sugar all pair beautifully.

Conclusion

Molten Chocolate Lava Cakes are an irresistible dessert that’s surprisingly simple to prepare. With their crisp edges and flowing centers, they offer a dramatic and delicious finish to any meal. Whether you’re entertaining guests or treating yourself, these rich chocolate cakes are sure to become a go-to favorite.

Molten Chocolate Lava Cakes

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Molten Chocolate Lava Cakes are individual-sized desserts with a soft, cake-like exterior and a rich, molten chocolate center. They’re easy to make at home and perfect for special occasions or a quick chocolate fix.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 oz semisweet or bittersweet chocolate (60–70% cacao), chopped
• 1/2 cup unsalted butter (1 stick)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/2 tsp espresso powder (optional)
• Butter and cocoa powder for greasing ramekins

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Instructions

1. Preheat oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
2. In a heatproof bowl over simmering water, melt chocolate and butter, stirring until smooth. Let cool slightly.
3. In a separate bowl, beat eggs, egg yolks, sugar, and vanilla until thick and pale, about 2–3 minutes.
4. Slowly add melted chocolate mixture to the egg mixture, stirring constantly to combine.
5. Sift in flour, salt, and espresso powder (if using), and gently fold until just combined.
6. Divide batter evenly among prepared ramekins.
7. Place ramekins on a baking sheet and bake for 12–14 minutes, until edges are set and centers are soft.
8. Let rest 1 minute, then invert onto serving plates.
9. Serve immediately with optional toppings like powdered sugar, ice cream, or berries.

Notes

• Use high-quality chocolate for best flavor.
• Do not overbake or the center will cook through.
• Can prepare batter in advance and refrigerate in ramekins.
• Dusting ramekins with cocoa helps prevent sticking.

Nutrition

• Serving Size: 1 lava cake
• Calories: 420
• Sugar: 24g
• Sodium: 100mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 210mg